Gulab Jamun cake is a yummy Indian sweet. They are soft, fried balls dipped in sugary syrup. My Shobana kaki (my dad’s brother’s wife) makes the best gulab jamun. When I was little, we went to her house for dinner parties, and I couldn’t stop eating them. Making Gulab Jamun is hard because it needs special skills. I often find it tricky to get it right. To make it simpler, I turned it into an easy Bundt cake “Gulab Jamun cake ” with cardamom flavor, soaked in sweet saffron syrup!
Discover the delightful fusion of traditional flavors with Gulab Jamun Cake! This scrumptious dessert combines the rich, syrupy sweetness of classic Gulab Jamun with the light, fluffy texture of cake. Every bite offers a melt-in-your-mouth experience, perfect for any celebration or simply as a special treat. Easy to make and even easier to love, this cake will quickly become a favorite in your dessert repertoire.
With its unique blend of spices and sweetness, Gulab Jamun Cake brings a touch of elegance to any occasion. It’s a crowd-pleaser that’s sure to impress both family and friends.
RECIPE
- Ingredients for 1 Gulab Jamun cake
Cardamom Pound Cake
- 2 sticks unsalted butter, softened, plus 1 tablespoon for greasing
- 1 ⅓ cups all-purpose flour (165 g)
- ⅓ cup dried nonfat milk powder (35 g)
- 1 cup granulated sugar (220 g)
- ¾ teaspoon ground cardamom
- ½ teaspoon kosher salt
- 1 teaspoon vanilla extract
- 4 large eggs
Gulab Jamun Syrup
- 1 cup water (240 mL)
- 1 cup granulated sugar (220 g)
- ½ teaspoon saffron threads
- 8 cardamom pods, slightly crushed
- 1 cinnamon stick
- 1 teaspoon rose water
- 2 teaspoons fresh lime juice
For Serving
- 1 ¾ cups powdered sugar (190 g)
- 1 tablespoon dried rose petals (optional)
- 1 tablespoon pistachios, chopped
PREPARATION
Make the Cardamom Cake:
- Preheat the oven to 325°F (163°C). Grease a 10-cup Bundt pan with 1 tablespoon of butter.
- In a medium bowl, mix the flour and milk powder.
- In a large bowl, mix the butter, sugar, and ground cardamom with a hand mixer for 5-7 minutes until the butter is pale and fluffy.
- Add the salt and vanilla and stir.
- Add 1 egg at a time, mixing well between each one.
- Add the flour mixture and mix until combined.
- Put the batter into the Bundt pan and tap it on the counter a few times to remove air bubbles.
- Bake the cake for 35-40 minutes, or until a toothpick inserted in the center comes out clean
Make the Syrup:
- 10 minutes before the cake is done baking, add the water, granulated sugar, saffron, cardamom pods, and cinnamon stick to a small saucepan.
- Boil over medium-high heat and simmer for 2 minutes.
- Remove from heat and mix in the rose water and lime juice.
- Remove the cinnamon stick and cardamom pods from the syrup and discard. Save ¼ cup (60 ml) of the syrup.
Assemble the Cake:
- Poke holes in the bottom of the Bundt cake with a fork.
- Pour the rest of the syrup over the cake while it’s still warm in the pan. The cake will soak up all the syrup.
- Let the cake rest for 10 minutes, then turn it out onto a serving plate.
- In a medium bowl, mix the powdered sugar and reserved syrup to make a glaze.
- Pour the glaze over the cake. Sprinkle with dried rose petals and pistachios, if using.
- Slice and serve, ENJOY!
CONCLUSION
Gulab Jamun is a tasty Indian sweet. They are soft, fried balls in sugary syrup. My Shobana kaki (dad’s brother’s wife) makes the best ones. When I was little, I loved eating them at her house. Making gulab jamun is hard, so I made it easier by turning it into a yummy Gulab Jamun cake with cardamom flavor and sweet saffron syrup!
